Effects of sesame (Sesamum indicum L.) and its lignan sesamin on the serum lipid profile: A systematic review and meta-analysis of randomized controlled trials

Dyslipidemia is a principal modifiable driver of atherosclerotic cardiovascular disease, and there is growing interest in functional foods that can improve the serum lipid profile. Sesame ( Sesamum indicum L.) and its predominant lignan sesamin have a plausible mechanistic basis for lipid modification, yet previous syntheses have reached divergent conclusions. We conducted a systematic review and meta-analysis of randomized controlled trials (RCTs) to quantify their effects on total cholesterol (TC), triglycerides (TG), LDL-cholesterol (LDL-C), and HDL-cholesterol (HDL-C). The CENTRAL, Embase, EBSCO Open Dissertation, PubMed, and Scopus were used as main databases, pooled mean differences (MD, mg/dL) using random-effects models, and assessed risk of bias with RoB 2. Thirteen RCTs involving 690 participants were included and evaluated sesame oil (4.5–30 g/day), sesame seeds (25–60 g/day), or its lignan sesamin (200 mg/day). Sesame supplementation significantly reduced TC (MD −11.65 mg/dL, 95% CI −18.73 to −4.57) and LDL-C (MD −9.14 mg/dL, 95% CI −14.40 to −3.89), but had no statistically significant overall effects on TG or HDL-C. Significant reductions in TC and LDL-C were observed in trials of whole sesame products (oil or seed) and in interventions lasting at least eight weeks. Overall, the findings suggest that sesame supplementation selectively reduces atherogenic cholesterol. Future trials should include larger samples, extend interventions to three to six months, quantify lignan content, employ low-risk-of-bias designs, and evaluate clinically relevant endpoints.